| THICK AND CHEWY CHOCOLATE CHIP COOKIES |
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Makes 1-1/2 dozen 3-inch cookies Prep time: 30 minutes Total time: 50 minutes2 cups plus 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick, melted and cooled until warm 1 cup brown sugar (light or dark) 1/2 cup granulated sugar 1 large egg 1 egg yolk 2 teaspoons vanilla extract 1 -1/2 cups semi-sweet chocolate chips or chunks Heat oven to 325ºF. Adjust oven racks to upper and lower-middle positions. Whisk flour, salt and baking soda together in medium bowl; set aside. Mix either by hand or with electric mixer, Butter Flavor Crisco and sugars until thoroughly blended. Beat in egg, egg yolk and vanilla. Add dry ingredients; mix on low speed until just combined. Stir in chocolate chips or chunks. Roll scant 1/4 cup dough into ball. Holding ball in 2 hands, pull apart into 2 halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves together again at the base to create one ball with a jagged surface. Place cookies on parchment lined sheet 2 inches apart. Bake 15-18 minutes, until just starting to brown on top, shifting cookies from top rack to bottom half-way through baking time. Cool on baking sheets on racks for 20 minutes. Remove cookies from baking sheets and cool completely on rack. |
